Herald & Lantern 20 June '84 dining & entertainment — 33

Rhubarb Is Good Any Time

By FLORENCE L.D v HEAL Rhubarb is most plentiful in June. It is a very versatile food, served in pies, cobblers, etc. as well as just plain stewed. Rhubarb freezes well and there is nothing4 like a rhubarb or rhubarb-strawberry pie in the middle of the winter. In a previous article I gave my recipe for stewed rhubarb, but will repeat in case you did not see the article. Simply cut the leaves and ends off the stalk of rubarb. Wash and cut into two inch pieces. Add enough water to cover the bottom of the pan (about 1 cup). Cook over a low flame for about five minutes or until the rhubarb is tender. Add sugar to taste. I use for six stalks about one cup of sugar. Another rhubarb recipe I use quite often is Rhubarb Puffs. RHUBARB PUFFS I cup thinly sliced rhubarb

2/3 cup sugar 1/3 cup shortening 1 egg, separated 1/4 teaspoon vanilla 1 cup sifted enriched flour . 1/4 teaspoon salt 1 1/2 teaspoon baking powder 1/3 cup milk Mix rhubarb with 1/3 cup of sugar and place in the bottom of six greased custard cups. Cream the shortening, add remaining sugar gradually and cream thoroughly. Add the egg yolk and vanilla and beat thoroughly. Sift flour, salt, and baking powder together and add alternately with the milk to the first mixture. Fold in the stiffly beaten egg white. Pour the batter over the rhubarb in the custard cups and bake in a moderate over (375 degrees) for about 30 minutes. Serve with rhubarb sauce. Rhubarb Sauce 2 cups rhubarb 2 tablespoons sugar 1/2 cup corn syrup

Heat sliced rhubarb, sugar, and corn syrup in a covered saucepan over low heat until the mixture boils, (about 10 minutes) RHUBARB CAKE j Cream together: 1/2 c. shortening, 1 1/8 c. brown sugar; add 1 egg. ^ Add alternately: 1 cup sour cream with one teaspoon baking soda added; 2 cups flour; 1 1/2 cup cut up rhubarb; 1 teaspoon vanilla Topping : 1/2 cup sugar; 1 teaspoon cinnamon; 1 tablespoon butter. Place batter in 9 x 13 inch _ pan. Add topping. Bake at 350 for 35-40 minutes. Serve warm or cold with whipped cream. j! A Pennsylvania Dutch dish which I make with pound cake is very tasty. It is called Rhubarb Pudding. RHUBARB PUDDING Cake Stewed Rhubarb 2 egg whites 1/4 cup sugar. Line bottom and sides of a 1 1/2 quart buttered baking dish with slices of cake. Fill the center with stewed rhubarb. Beat the egg , whites until frothy. Add the sugar gradually, beating well after each addition. Continue beating until rounded peaks are formed. Cover the pudding with meringue. Bake in 325-degree oven until the meringue is lightly browned. RHUBARB MOUSSE 1 cup stewed Rhubarb 1 cup cream, whipped 1/2 teaspoon vanilla 1/8 teaspoon mace % Fold cream into cooled stewed rhubarb, add vanilla and mace. Pour into refrigerator tray. Freeze 2-4 hours. RHUBARB AND STRAWBERRY COBBLER 1 cup sugar 3 tablespoons cornstarch Salt ■ pinch 1 tablespoon lemon juice 1 tablespoon oleo 1 pint strawberries, sliced 2 cups chopped rhubarb 1 small can frozen biscuits Cinnamon sugar mixture Cook in small saucepan first seven ingredients Pour into two-quart baking dish. Top with biscuits, cut n half-covering entire mixture. Sprinkle with sugar and cinnamon Bake it 400 degrees for 20 minutes Florence L D Heal of Cape May is former super visor of home economics for the state of New Jersey. Free Lunch Set The Wildwood Housing Authority and Cape Human Resources will participate in the 1984 Summer Food Program. 40 Free lunches will be served to children 18 years and younger, we«tdays July 5 - Aug. 31. The program is open to county residents only, and will operate at the following locations: Wildwood - 115 W. Davis Ave.; Whitesboro - Rec. Main St.; Woodbine - Longfellow and Monroe. For more information, call 522-0231 /02324

-»-* "i V OUR 60TH FRESH PIES TO GO '^"restauraht^ Magnolia At The Boardwalk WILDWOOD VIP LIMOUSINE AND EXPRESS BUS SERVICE ! DAILY CASINO SERVICE

▲ mm M ' »»■«■« BONUS J - WfcWamM igMi (wjuunuk ■' • *20 BONUS Harrahs

tag DAUIIC *Z5 BONUS *17 BONUS tflflDtrouo punwQ '

MULT WUTWH mil FEW met NOW SERVING DOOR TO DOOR: CAPE MAY, WkOWOOO. STONE HARBOR. AVAL0N. SEA ISLE OTY+ OCEAN CITY *11.95 KM PUSH FOR INFORMATION, RESERVATIONS DEPARTURES „ • PLEASE CALL 522-4111

1 a ▲ • OUR 2STH YEAR • ££ DRAGON HOUSE Hfe CHINESE . A. RESTAURANT OPEN FROM 4 P.M. TO 4 A.M. DAILY Famous Throughout The Shore For The Very Finest In Chinese Cuisine MM FREE PARKING in Dragon House lot on Lincoln Ave . between Pacific & NJ M Serving Cantonese • Mandarin • Szecnuan Food COfWEn PACIFIC SUNCOUl AVIS WILDW000. »J m-aa r I P RESTAURANT & | Eat In or Take Out J , 368-5037 I , I OPF.N DAlL-Y t:ROM 4 .30 PM ^Jj * Cr HOTEL A CONFERENCE CENTER NOW OPEN DAILY SERVING I • BREAKFAST • LUNCHEON • DINNgR FOR RESERVATIONS. CALL 368-5155 DANCING WEEKENDS to the music of FIVE EASY PIECES \ NOW OPEN YEAR ROUND , Major Credit Cards Anepled OCeLnFRONT AT 76th STREET. AVAtOH . NEW JFRSFT 08202 1609) 3685185